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I often look to ethnic recipes for their high nutritional value. Usually, the ingredients of which they are comprised have been combined—consciously or not—through trial and error over many centuries to ensure maximum absorption of nutrients while having an appealing taste. This salad is a great example. It supplies more than 50% of our iron requirement for the day, as well as a generous 20 grams of protein.

Ingredients (serves 1-2)

• 4 ounces parsley, chopped
  
  
• 2 Roma tomatos, diced finely
  
  
• 1 English cucumber diced (optional)
  
  
• 2 Tbsp fresh mint, chopped
  
  
• 6 Tbsp hemp seeds
  
  
• 2 green onion, diced
  
  
• 2 Tbsp olive oil
  
  
• 2 Tbsp fresh lemon juice
  
  
• Pinch salt

Directions

Toss all ingredients together except for the tomatoes. Refrigerate until ready to use, and add the tomatoes just before serving. If the tabbouleh stays in the fridge for too long, it might start to dry out. Simply add a little more olive oil and toss one more time. Eat on raw crackers, sprouted bread, or with a spoon!

Note: Please share your favorite recipes with other readers by adding them in the Comments section below.

Joanna Steven is co-author with Tonya Kay of raw vegan nutritional analysis eBooks available at Kayos Market. She contributes to the Raw Divas and Raw Mom websites, has been published in Get Fresh! and writes her own blog.

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